Southwest Chicken Wrap
This bold and flavorful Southwest Chicken Wrap is packed with seasoned chicken, rice, black beans, corn, veggies, and a creamy chipotle crema—perfect for lunch or dinner!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Skillet, Assembled
- Cuisine: Mexican-Inspired
Ingredients
→ For the Chicken:
0.75 lb boneless, skinless chicken breasts (or thighs)
¼ cup lime juice (about 1 lime)
½ tsp chili powder
½ tsp onion powder
1 tsp garlic powder
½ tsp smoked paprika
¼ tsp salt (or to taste)
3 tbsp olive oil
1 tbsp chipotle pepper in adobo
→ For the Southwest Wrap:
4 large tortillas
1 cup uncooked rice (cooked according to package)
1 small red bell pepper, chopped
1 jalapeño, chopped
½ red onion, sliced
3 garlic cloves, minced
1 tsp olive oil (for sautéing veggies)
¾ cup corn kernels (fresh or thawed)
1 cup black beans, drained and rinsed
¼ cup crumbled cotija cheese
→ For the Southwest Crema:
⅓ cup sour cream (or plain Greek yogurt or dairy-free alternative)
1½ tbsp honey
½–1 tbsp chipotle peppers in adobo
1 tbsp lime juice
3 tbsp fresh cilantro, chopped
1–2 tbsp water (to thin, as needed)
¼ tsp salt
Instructions
Marinate the Chicken:
Dice chicken into bite-sized pieces. In a bowl, mix with olive oil, lime juice, seasonings, and chipotle pepper. Toss to coat and marinate for at least 15 minutes (or up to 24 hours).
Prepare Crema:
Blend all crema ingredients until smooth in a high-speed blender or food processor. Thin with water if needed. Refrigerate until serving.
Cook Chicken:
Sauté marinated chicken in a skillet over medium heat for 12–15 minutes or until cooked through. Set aside.
Sauté Veggies:
Wipe the pan clean. Sauté bell pepper, jalapeño, and onion in ½ tsp olive oil for ~8 minutes. Add garlic, cook 1 more minute. Return chicken to pan briefly to warm through.
Assemble Wraps:
Warm tortillas. Fill each with cooked rice, chicken, veggies, corn, beans, and cotija. Drizzle generously with southwest crema.
Wrap & Serve:
Roll wraps tightly like burritos. Toast in a dry pan on both sides if desired. Serve with extra crema for dipping.
Notes
Chicken Thighs: Can be used instead of breasts; adjust cook time to 8–14 minutes.
Heat Level: Use mild chipotle in adobo if sensitive to spice.
To Store: Wraps keep in fridge up to 4 days or freezer up to 2 months.
To Reheat: Warm in skillet or air fryer for best texture.
Don’t Overfill: Prevent breakage by not overstuffing wraps.
Find it online: https://allrecipesmade.com/southwest-chicken-wrap/
